“Why bother making a wine that is less than excellent?”
This simple statement neatly sums up Wayne and Myriam Keoghan’s straightforward philosophy about winemaking – it is also the core belief that drives the team behind the boutique label, Anvers Wines.
Wayne and Myriam Keoghan established Anvers Wines in 1998, with the philosophy of producing only premium wines from low-yielding vineyards. As the Vigneron of Anvers, Wayne Keoghan stands firm in the belief that grape varieties should only be sourced from their specialty regions; the locations in which they thrive. One sip of Anvers wine will have anyone agreeing with this ideal wholeheartedly.
Anvers is the French name for the Belgian city of Antwerpen as it is called in Flemish, or Antwerp as it is known in English. Anvers is the home town of Myriam Keoghan and also where Wayne and Myriam first met in 1983.
At Anvers, quality is more than paramount – it is everything!
Anvers’ grapes are sourced from low-yielding vineyards in the world-renowned regions of McLaren Vale and Langhorne Creek, as well as from Anvers’ Estate vineyard nestled near Kangarilla in the Adelaide Hills - where 16 hectares is planted with Cabernet Sauvignon, Shiraz, Chardonnay, Sauvignon Blanc and Viognier.
Grapes sourced from these regions lead to the creation of wines displaying big, bold, intense flavours, yet a tantalising elegance and softness. These qualities have become the hallmarks of Anvers Wines.
First-class grapes, traditional techniques, and a staunch ‘quality not quantity’ mindset are the three main contributors that have lead to Anvers’ quite remarkable success - with both critics and the public.
Anvers have attracted excellent reviews both nationally and internationally. Most notably, the winery’s Cabernet Sauvignon received an impressive 90 points from revered wine critic Robert Parker, in the ‘bible’ of all wine publications, Parker’s The Wine Advocate.
Anvers’ fruit is always sourced from premium areas with an emphasis on low yields and a synergy between place and variety.
The wines are aged in oak barriques to provide controlled maturation, while allowing harmonious integration of aroma and flavour. The winery strives for an average of three years for its barrels. At Anvers there is a strong belief in adding subtlety by way of wood maturation, not oak domination.
There is a definite traditional approach at Anvers - tried and true methods, combined with the benefits of some modern techniques. Open fermenters are used, with extended maturation. Fruit is left on the skins for up to 20 days – longer than most wineries – and this leads to the greater complexity and structure that is displayed magnificently in the wines.
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